A field worker empties a bucket of Vidalia onions into a waiting truck in Lyons, Ga. AP Photo

April 21 is a big day. Rome was founded in 753 B.C., Muhammad was born in 571 and Texas secured its independence from Mexico in 1821.

But for foodies around the country, the date is much more than an historical marker. Next Monday marks the day farmers in a 20-county swath of Georgia may begin peddling Vidalia onions, as per the law of that land set by the state’s agriculture department.

I have a few favorite ways to use these guys that go beyond the classic baked-onion-wrapped-in-foil, although there’s nothing wrong with that staple.

As a hardened sandwich fiend, few spreads can rival a healthy dose of Vidalia onion relish schmeared on a chicken or turkey club. But of you’re seeking flavors slightly more exotic, Raghavan Iyer’s book “660 Curries” provides the template for a number of delicious dishes that lean heavily on the onion. He’s a fan of the red variety in the following recipe, which I like to swap out for Vidalias for a little extra sweetness.

Rinse lentils in strainer, put in two-quart pot and add three cups of water, bringing to a boil. Reduce heat to low, cover the pan and simmer, stirring occasionally, until the lentils are tender, 18-20 minutes.
Heat ghee or oil in a pan, then add cumin seeds, salt, cardamom, cloves, peppercorns, and chilies. Cook until fragrant, less than a minute, and add onions. Cover and cook, stirring occasionally, until the onion turns caramel brown and the spices smell sweet, 20-25 minutes.
Stir the tomato and turmeric into the onion mixture and cook until the tomato softens, 2-4 minutes.
Stir the tomato-onion mixture into the lentils and simmer for 3-5 minutes. Serve immediately with naan bread or rice.

Heat oil in a large pot, add celery and peppers over medium heat, sautéing until tender, about five minutes. Add onions and remaining ingredients, stirring until well mixed. Turn heat up to cook off excess moisture released by onions until thickened, stirring regularly for 25-30 minutes. Pack into two sterilized quart jars and refrigerate once cooled.

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Howdy readers,

Welcome to the StarNews food blog – where we focus on the fine, not-so-fine and just plain funky eats in the Cape Fear region. We cover all sorts of edible tidbits: restaurant buzz, interesting ingredients (and how to use them), recipes, great deals and more.